Prep 25 mins
Cook 50 mins
This fine Cooking recipe was really easy. I used California dates as Medjool dates were unavailable. I served it with couscous cooked in chicken stock. The Moroccan flavors were absolutely delicious. This was a very inexpensive dish. Yet it was elegant in presentation. Hope you enjoy.
- 4 medium bone-in skin-on, chicken thighs, trimmed of excess skin and fat
- 4 medium skin-on chicken drumsticks, trimmed of excess skin and fat
- kosker salt
- freshly ground pepper
- 2 tablespoons vegetable oil
- 1 large red onion, thinly sliced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cumin
- 1 1⁄4 cups carrot juice
- 3⁄4 cup chicken broth, homemade or 3⁄4 cup canned low salt
- 10 -12 medjool dates, pitted and halved
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped cilantro
- Position a rack in the center of the oven and heat the oven to 350 degrees.
- Season the chicken pieces generously with salt and pepper. Using a 10-11" straight side ovenproof saute pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken skin side down in the pan (it'll be crowded), and cook until deeply brown, about 5 minutes. Use a splatter screen if you have one). Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to plate.
- Pour out and discard all but 1 tablespoon of the fat in the pan. Put the pan over medium heat. Add the onion and cook, stirring frequestly, until it's soft and begins to color, 6 to 8 minutes.
- Add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute.
- Pour in the carrot juice and broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.
- return the chicken to the pan. Cover, transfer to the oven and braise for 15 minutes.
- Add the dates and continue to braise until the chicken is fork-tender and the drumstick meatstarts to come away from the bone, 30 to 35 minutes more.
- With a slotted spoon, transfer the chicken and the dates to a serving dish and keep warm by loosely covering the dish with foil.
- Tilt the saute pan and skim off as much fat as possible from the sauce.
- Bring the sauce to a boil over medium-high heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, abouth 5 minutes.
- Add the lemon juice and season to taste.
- Pour the sauce over the chicken, sprinkle with the chopped cilantro and serve.